S&l Plant-based Breakfast Recipe

Prepare tofu

Drain the 14 oz block of extra-firm tofu and press it for 10–15 minutes to remove excess water (use a tofu press or wrap in a clean towel and place a weight on top). Once pressed, crumble the tofu with your hands or a fork to a coarse, scramble-like texture.

Cook aromatics & vegetables

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the diced onion and red bell pepper and sauté 4–5 minutes until softened and the onion is translucent. Add minced garlic if you prefer additional fresh garlic (optional).

Add tofu & season

Add the crumbled tofu to the skillet. Stir to combine and cook 3–4 minutes until it starts to brown slightly. Sprinkle 2 TBS nutritional yeast, 1/2 tsp turmeric, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/2 tsp salt over the tofu. Add 1 tablespoon soy sauce/tamari. Stir and cook 2–3 minutes, pressing slightly so some pieces get golden.

Finish with greens

Fold in 1 cup packed baby spinach and cook 1–2 minutes until wilted. Taste and adjust seasoning (more salt or soy sauce if needed). Remove from heat and keep warm.

Par-cook potatoes

Place 1 lb quartered baby potatoes into a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook 8–10 minutes until just tender when pierced with a fork but not falling apart. Drain well and let steam-dry for 2 minutes.

Roast or pan-fry

Option A - Oven: Preheat oven to 425°F (220°C). Toss the drained potatoes with 1.5 TBS olive oil, 1 tsp chopped rosemary, 1 tsp thyme, 1 tsp minced garlic, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and roast 20–25 minutes, flipping once halfway, until golden and crispy. Option B - Stovetop: Heat a large skillet over medium-high heat with 1.5 TBS olive oil. Add potatoes cut-side down and press slightly. Cook undisturbed 6–8 minutes until golden, then stir and cook another 6–8 minutes, tossing with herbs and spices, until crisp and tender.

Finish

Taste and adjust salt. Keep warm until serving.

In a medium bowl combine 1 diced avocado, 1 cup halved cherry tomatoes, and 1/4 cup very thinly sliced red onion. Drizzle with 1 tablespoon lemon juice and 1 teaspoon olive oil. Add 1 tablespoon chopped cilantro or parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Gently toss to combine, being careful not to mash the avocado. Taste and adjust lemon or salt as needed.

Toast 4 slices of whole-grain bread until golden. Spread with 1 tablespoon vegan butter or brush with a little olive oil. If using, drizzle hot sauce over the tofu scramble or the avocado salad to taste. Sprinkle chopped fresh chives over the tofu scramble and potatoes just before serving.

Divide tofu scramble, crispy herbed potatoes, and avocado & tomato salad among four plates (or two generous plates). Add a slice or two of toasted bread per person. Garnish with chopped chives and extra nutritional yeast or hot sauce if desired. Serve immediately while potatoes are hot.